Kayleigh's Kitchen Creations

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Kayleigh's Kitchen Creations

Find the finest recipes through our delicious collection that promises amazing and scrumptious taste.

11/30/2025

Taco Egg Roll

Ingredients
- 1 lb ground beef, turkey, or chicken
- 1 package taco seasoning
- 8-10 egg roll wrappers
- 1 package Mexican shredded cheese

Preparation

Brown and drain ground beef.

Season according to taco seasoning instructions.

Turn off heat, and mix in shredded cheese with taco meat.

Fill egg roll wrappers.

Brush egg rolls with olive oil.

Bake at 375 F for 15 minutes, flipping egg rolls at 8 minutes.

Serve hot with sour cream.

Add peppers, rice, or refried beans.

Source: Foodista

11/26/2025

Peppermint White Chocolate Fudge

Ingredients
- 2 cups white chocolate chips
- 1 container vanilla frosting (12 ounce)
- red food coloring
- 1/2 tsp peppermint flavoring
- 1 handful of peppermint flavored candies, crushed

Preparation

Line an 8X8 pan with plastic wrap or wax paper.

In a large bowl, melt white chocolate chips by microwaving 30 seconds at a time, stirring between sessions.

Add the container of vanilla frosting.

Stir well.

Add peppermint flavoring and stir well.

Reheat for 10 seconds if needed, so the mixture is still soft enough to pour.

Pour mixture into a lined pan.

Place 6-8 drops of red food coloring on the top of the warm fudge.

With a toothpick or knife, swirl the color into the top of the fudge.

Sprinkle crushed candies over the top of the fudge.

Cool in the fridge until hard.

Cut and enjoy.

Source: Foodista

11/25/2025

Agave Glazed Carrots

Ingredients
- 5 mediums sized carrots, peeled and sliced (2 cups)
- 1 tangerine, juiced (1/4 cup/seeds removed)
- 1 teaspoon zest from the tangerine
- 1 tablespoon unsalted butter
- 1 tablespoon blue agave nectar
- Salt and freshly ground pepper to taste
- Chopped flat-leaf parsley as optional garnish

Preparation

Combine all the ingredients in a saucepan, bring to a simmer.

Cover and cook at a simmer for 5 - 7 minutes, until the carrots are quite tender.

Uncover and continue to simmer for another 5 minutes, stirring occasionally. When the liquid has evaporated and the carrots are lightly glazed, remove from the heat.

Taste carefully for salt and pepper (the sugar from the nectar can burn!)

Serve immediately, or take off the heat, cover and set aside for a few minutes until ready to serve.

Source: Foodista

11/24/2025

Curry Leaves Potato Chips

Ingredients
- 3 potatoes - remove skin, sliced thinly and soaked in ice water for 10-15 minutes.
- 1 tsp plain chili powder
- 3-4 sprigs curry leaves
- salt for taste
- oil for frying

Preparation

Wipe/pat dry potatoes.

Mix in chili powder and salt.

Heat oil and fry in batches till crunchy and crispy.

Remove and keep aside.

In the same oil, fry curry leaves till crispy too.

Scoop out and add over chips.

Crush and toss the leaves with the chips.

Source: Foodista

11/21/2025

Indian Butter Chicken

Ingredients
- 1/2 ounce butter
- 2 chicken breasts, chopped
- 1/2 cup chicken broth
- 1 teaspoon garam masala
- 1/2 teaspoon garlic, minced
- 1 inch piece peeled ginger
- 1 large lemon
- 1 tablespoon of oil
- 1/2 cup plain yogurt
- salt and pepper to taste
- 1/2 cup sour cream
- 14 1/2 oz. can diced tomatoes

Preparation

Start out by adding the oil to the pan and heating it up on medium high heat.

Add in chopped chicken, garlic, and garam masala.

Swirl it together and cook it up for about two to three minutes.

Next, add in onion and ginger.

Continue cooking until the chicken is cooked through.

Now, turn the heat down a notch to medium and add in lemon juice and butter.

Let the butter melt completely and then add in the tomatoes and broth.

Give the dish a minute or two to heat back up and then stir in the yogurt and sour cream.

Mix it all together and shake in some salt and pepper to taste.

Serve over rice.

Source: Foodista

11/19/2025

My Asian Fried Fish Fillet

Ingredients
- 1/4 teaspoon allspice (optional)
- 1 tablespoon baking powder
- 500 grams fish filet cut into ¼ inch thick
- 1/2 cup corn flour
- 1 tablespoon curry powder (optional)
- 2 eggs
- 1 teaspoon ground white pepper
- 5 tablespoons rice wine
- 2 tablespoons soy sauce
- 1 1/2 cups sugar

Preparation

In a bowl, put fish filet and put the ff also : rice wine, soy sauce, white pepper, sugar, all spice and curry powder.

Mix them well and marinate for 30 minutes.

Set aside in the fridge.

Then beat 2 eggs and slowly add to the marinated fish, add also the corn flour and baking powder

Mix well and make sure the filet is well coated.

Now start frying, the oil should be hot.

Source: Foodista

11/17/2025

Easter Bunny's Vegan Ambrosia Salad

Ingredients
- 1/2 cup vegan heavy cream (store bought or homemade – 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
- 1 tablespoon sugar
- 4 ounces vegan sour cream
- 6 ounces vegan mini marshmallows, approximately 3 cups
- 1 cup clementine orange segments, approximately 6 clementines
- 1 cup chopped fresh pineapple
- 1 cup freshly grated coconut
- 1 cup toasted, chopped pecans
- 1/2 cup drained maraschino cherries

Preparation

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed.

Add the sour cream and whisk to combine.

Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine.

Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Source: Foodista

11/15/2025

Cheese And Leek Strata

Ingredients
- 4 eggs, beaten
- 1 cup milk
- 1/4 cup porter or ale
- 1 garlic clove, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 loaf of sourdough bread, cut into ½- inch pieces
- 1 leek, coarsely chopped
- 1/2 red bell pepper, seeded and chopped
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded Swiss cheese
- salt and pepper to season

Preparation

Preheat the oven to 350 degrees Fahrenheit.

Combine eggs, milk, beer, garlic, salt and pepper in a large bowl and beat well until blended.

Place 1/2 of the bread cubes on the bottom of a greased 2.5-quart round baking dish.

Sprinkle half the leeks and half the bell pepper over bread pieces.

Top with half the Swiss cheese and half the cheddar cheese.

Repeat layers with remaining ingredients, ending with cheddar cheese.

Pour egg mixture evenly over top.

Cover tightly with foil or plastic wrap and weigh the top of the strata down with a slightly smaller baking dish.

Refrigerate straight for at least 2 hours or overnight.

Bake, uncovered, 40 minutes or until the center is set.

Serve warm.

Source: Foodista

11/12/2025

Quinoa, Pomegranate And Spinach Salad

Ingredients
- salad
- 4 cups baby spinach rinsed
- ½ apple chopped
- ½ cup cooked quinoa (see how to cook here)
- ¼ chopped red onion
- ½ cup pomegranate seeds
- 2 tbsp crumbled blue cheese
- optional: a handful of toasted (or candied) pecans
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tsp apple cider vinegar
- 1 tsp maple syrup (honey or agave nectar can be substituted)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp Italian seasoning

Preparation

In a medium bowl place spinach, then top with quinoa, pomegranate, onions, apple and blue cheese.

Add candied (or toasted) pecans (optional).

Source: Foodista

11/10/2025

Hot Garlic And Oil Pasta

Ingredients
- 1 pkt fresh fettuccine, or other pasta
- 2/3 cup olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon crushed red pepper

Preparation

Prepare pasta according to package directions.

Meanwhile, heat oil in a frying pan.

Add garlic salt and crushed red pepper.

Cook over low heat for about 3 minutes.

Toss with hot, drained pasta.

Makes a nice main course served with sliced tomatoes and basil drizzled with your favorite dressing, such as hard rolls, cantaloupe slices and freshen green grapes.

Source: Foodista

10/27/2025

Organic Berry Crostata

Ingredients
- 1 pint organic strawberries
- 1 pint organic blueberries
- 1 package premade pie crusts
- 1 organic egg
- 4 tablespoons of organic sugar

Preparation

Preheat the oven to 350 F and grease or line a baking sheet.

Wash the fruit, and cut into pieces.

Toss fruit with 2 tbsp of sugar.

Adjust the sugar amount according to how ripe the fruit is.

Unroll 1 of the pie crusts and fill with about 1 1/2 cups of fruit.

Leave 1 inch crust around the pile of fruit.

Fold up the edges in a decorative design.

Repeat with the second crust.

Beat the egg and brush over the crusts of the crostata.

Sprinkle each crostata with 1 tbsp of brown sugar.

Bake for 30-35 minutes, or until golden brown.

Source: Foodista

06/28/2023

Incredibly tasty and yummy meal! 🦐🧅🧈

Prawn And Fennel Filo Pastry

Ingredients
- 15 sheets filo pastry
- 4 tbsp. sunflower oil
- 200g prawns (deshelled and cleaned)
- 1 fennel, roughly chopped into small pieces
- 1 red onion, finely chopped
- 4 cloves garlic, crushed
- 1 tbsp. fennel seeds
- salt (to taste)
- 1 tsp black peppercorns, crushed
- 2 tbsp. cream
- 2 tbsp. butter
- 2 tbsp. crushed dried chili
- 1 tbsp. white vinegar

Preparation

Preheat the oven to 200C.

In a pan, on medium high heat, add in the onion, butter fennel and garlic and allow to go golden.

Now add the prawns, salt, vinegar, pepper and fennel seeds and turn down the heat to medium and allow to simmer for about 20 minutes.

Finally add the cream and the chili and mix in thoroughly.

Allow to simmer for another 10 minutes.

Meanwhile, take your filo sheets and use a pastry brush to butter on the sunflower oil from edge to edge.

Now place another sheet on top.

Do this with 5 sheets.

Now add a third of the prawn mixture into the center (or less if the filo sheets are small) and oil the outer parts of the filo sheets.

Bring the filo together like in the photos and tie with string to secure.

Do this 2 more times until you have 3 parcels.

Bake in the preheated oven for about 12 minutes.

Eat with a nice chili sauce (of your choice).

Source: Foodista

Address

Trophy Club, TX

Website

https://www.kayleighskitchencreationsblog.com/

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